A nutritious and cost-effective way to flavor foods is to use stock. It can be chicken, pork, beef or even fish. To make stock, it is good to add meat, bones and even skin. Put it all in a pot of water, and slow boil it until the flavors of the meat have transferred to the water.
Since doing this takes some time, an a lot of gas, we like to do it by bigger portions and keep the rest of the stock in the freezer. If vacuum sealed, it can last months.
You can get some noodles, slices of chicken, a lot of vegetables and add your chicken stock into it for an easy-to-prepare but delicious dinner. Add spice or herbs to flavor.
How does Vacuum-Seal Work?
It is the best way to preserve food, solid or liquid form, for long period of time. It works best when paired with another method, like refrigerating or freezing. Vacuum packaging food entails removing oxygen from the bag. Without oxygen, bacteria cannot grow nor thrive. Oxygen is the culprit that ages and spoils food.
How to Vacuum-seal
You can use a vacuum-seal machine.
The simplest type of vacuum seal is easy to manipulate. Use a food-grade plastic bag. Fill it with the products to store, and then place the open end of the bag into the sealer’s drip tray. Then you lower the lid and press firmly. Let go of the lid when a light indicator blinks. After a few more seconds, the machine will turn itself off. Raise the lid to remove the vacuum-sealed bag.
You can manually do a vacuum seal.
If you don’t have any fancy machine, you can put your food inside food-grade plastic bags with a zippered opening. Leave a small space at one end, big enough to insert a straw in. Then suck out the air. Don’t forget to blow it out, but not back into the bag. When you’ve noticed the bag tightening, remove the straw and seal.
Another way of doing it, still without any machine, is to submerge the bag with contents into a bowl of water. Submerge the whole bag while holding on the unzipped end, which of course, has to be out of the water. The pressure of the water in the bowl will push out the air, and when the bag is smaller, fully zip up the bag.
How to Vacuum-seal Liquid
If you vacuum seal liquid, naturally, it will go up the vacuum sealer because of the sucking motion. The best way then is to freeze your liquid in food-grade bags, and when it’s hard and solid, then you can use your vacuum-sealing machine or your handy straw or your bowl of water to do its magic.
Remember, let your stock cool down before you put it in the plastic bags. That done, put it in the freezer lying down. You can pile it one on top of the other to save space.